Beef Enchilada Lasagna Casserole

• 1 1/2 lb ground beef
• 1 medium Onion , chopped
• 1 clove Garlic, minced
• 1 can stewed tomato, Not drained
• 1 can enchiladas sauce 
• 1 tsp dried Cumin
• 1 Egg, beaten
• 1 1/2 C Cottage cheese
• 3 C Shredded Mexican Cheese
• 1 C Cheddar Cheese
• 8 Flour tortillas 

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, enchilada sauce and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. In a small bowl, combine egg and cottage cheese; set aside. Spread a third of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the tortillas, cottage cheese mixture, cheese blend and a third of the meat sauce. Repeat layers. Sprinkle with cheddar cheese.Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.